Pistachio Baklava
A decadent, honey-soaked Middle Eastern pastry featuring layers of crisp, buttery phyllo dough and finely chopped, fragrant pistachios.
Ingredients
- •1 pound (450g) phyllo dough, thawed
- •2 cups (250g) shelled pistachios, finely chopped
- •1 cup (225g) unsalted butter, melted
- •1 teaspoon ground cinnamon
- •1 cup (200g) granulated sugar
- •1/2 cup (120ml) water
- •1/2 cup (170g) honey
- •1 teaspoon vanilla extract
- •1 tablespoon lemon juice
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
- 2
In a medium bowl, combine the chopped pistachios with the cinnamon and 1/4 cup of the sugar.
- 3
Place two sheets of phyllo dough in the prepared pan and brush lightly with melted butter; repeat this process until you have used about one-third of the phyllo sheets.
- 4
Sprinkle half of the pistachio mixture evenly over the phyllo layers.
- 5
Repeat the layering process with another third of the phyllo sheets, brushing each layer with butter, then add the remaining pistachio mixture.
- 6
Top with the final third of the phyllo sheets, brushing the very top layer generously with the remaining butter.
- 7
Use a sharp knife to cut the baklava into diamond or square shapes, slicing all the way through to the bottom of the pan.
- 8
Bake for 45 minutes, or until the pastry is golden brown and crisp.
- 9
While the baklava bakes, combine the remaining sugar, water, honey, vanilla, and lemon juice in a small saucepan; simmer for 10 minutes, then let it cool slightly.
- 10
Pour the cooled syrup evenly over the hot baklava immediately after removing it from the oven, ensuring it reaches all the cuts.
💡 Chef tips
- Keep the phyllo dough covered with a damp kitchen towel while working to prevent it from drying out and cracking.
- For a deeper flavor, toast the pistachios lightly in a dry pan before chopping them.
- Baklava is best stored at room temperature in an airtight container for up to 5 days; it actually tastes better the next day once the syrup has fully absorbed.
✅ How it should turn out
The finished baklava should be golden-brown and shatteringly crisp on top, with a sweet, floral honey aroma and a rich, nutty pistachio center.